Hand-Churned Cherry Blossom Ice Cream

Ingredients

Yield:

1 L

• • 1 cup cherry blossoms
  • 1 tsp salt
  • 750ml milk
  • 750ml whipping cream
  • 360g egg yolks (approximately 12)
  • 300g sugar
  • 6 Fairmont Kyoto cherry tea bags

Preparation

Difficulty:

Easy

Time:

Total Time:

3 Days

1. 1. Mix blossoms with salt, weigh down between 2 bowls and allow to sit in fridge for 3 days, this will leach out the natural bitterness from the flowers
   2. Strain liquid and blot with paper towels
   3. Heat milk, cream, cherry blossoms and tea bags to a boil
   4. Temper egg yolk and sugar mixture by whisking in some hot liquid
   5. Return mix to pot and cook over medium heat, continuously stirring with a wooden spoon to reach “Anglaise” stage (85C)
   6. Immediately strain through a fine meshed strainer into a container
   7. Place container of ice cream base into an ice bath and cool to body temperature
   8. Rest in the refrigerator overnight or at least 4 hours
   9. Churn in ice cream machine, following manufacturer’s directions
   10. Freeze until ready to enjoy